Ingredients
-
5 to 6 Meyer lemons
-
1 cup (200 grams) superfine sugar
-
1 stick plus 3 tablespoons butter
-
7 large egg yolks
-
5 large eggs
-
1/2 teaspoon salt
-
1 pie tart shell
-
optional garnish
-
powdered sugar for dusting
-
1 Meyer lemon cut into 6 round wheels
-
(optional) whipped cream
Directions
|
1
Done
|
tart shellIf using frozen pastry dough, follow the directions on package for blind baking using a 9-inch fluted tart pan. After rolling dough and forming into the tart pan, I recommend refrigerating for at least 30 minutes to chill before blind baking. Blind baking requires placing a piece of parchment paper over the dough, adding rice or pie weights, cooking for 15 minutes, then removing the parchment and weights, and baking for another 10 minutes. |
|
2
Done
|
FillingGrate zest of lemons. Squeeze lemons to extract 1 cup of juice. |
|
3
Done
|
In a medium saucepan, combine juice and zest. Add sugar, butter and salt. Place over medium heat, stirring once or twice, until sugar is dissolved and the butter is melted. |
|
4
Done
|
In bowl of a mixer, combine eggs and egg yolks until blended. Slowly add hot lemon mixture to eggs until blended. Return mixture to saucepan, and place over low heat. |
|
5
Done
|
Whisk constantly until mixture thickens to a pudding-like consistency; do not allow it to boil. Remove from heat, and continue to stir to stop the cooking. |
|
6
Done
|
Strain lemon curd into a bowl. Adjust sugar to taste; the curd should be tart, but may need additional sugar if the lemons were unripe. |
|
7
Done
|
Cover with plastic wrap, pressing it right against the surface of the curd. Allow to cool. |
|
8
Done
|
Spoon lemon curd into tart shell, and smooth the top. Bake until filling has puffed around the edges, about 30 minutes. |
|
9
Done
|
Cover edges with foil, if necessary, to prevent over-browning. |
|
10
Done
|
When pie is cool, dust with powdered sugar. Slice into 6 to 8 pieces. |
|
11
Done
|
OptionalServe with a dollop of whipped cream and a lemon wheel. |
